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Act or process designed to protect a product by keeping its chemical and organoleptic characteristics stable during marketing.
(Minimum packing requirements are correct weight, good appearance, size uniformity, good organoleptic characteristics and colourless brine in transparent packs.
Last Posts
Olive sector statistics – January/February 2026
MADRID, SPAIN / 16.02.2026
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
Mario Solinas Quality Award: New deadline 25 February 2026
MADRID, SPAIN / 13.02.2026
The Mario Solinas Quality Award for the Northern Hemisphere has extended its deadline for entries to 25 February. The International Olive Council encourages all eligible producers to submit their applications and samples...
IOC hosts 2nd Olive Oil World Congress presentation
MADRID, SPAIN / 04.02.2026
The International Olive Council (IOC) hosted a presentation of the second edition of the Olive Oil World Congress (OOWC) at its headquarters in Madrid on 4 February 2026, as part of efforts to strengthen the event’s...
